Stork Meal 9: Sour Cream Bacon Wrapped Chicken

Oh. My. Heaven.

So, I haven't even tasted this recipe (as I begin write this, but I tasted it by the end) but the smell in my house makes me want to do a little jig. I mean seriously people, I don't know what is more exciting. The fact that I have bacon in my crockpot or that it's wrapped around juicy chicken and covered in a smoked paprika cream sauce. Seriously folks, my nose is in heaven. And I have 8 people coming for dinner who will be the judges of it's fantasticity (That is totally a word)!

And now that I've tasted it... Oh yeah. This is a total keeper. So here is what you must do, run (don't walk) to the store and buy these ingredients:

Thick sliced bacon
4-5 boneless skinless chicken breasts (you can use thighs too)
2 cans of Cream of Chicken (or you can use mushroom if you prefer, but my kids prefer I don't)
1 cup of full fat sour cream (you already have bacon, come on you really going to use FF?)
2-3 Tablespoons of Smoked Paprika
Garlic Salt (or you can use real garlic [1-2 crushed cloves], but my kids prefer I don't)
Pepper (and salt if you don't use the garlic salt)

For preparation to go in your crockpot today: Wrap defrosted chicken in bacon and place in the bottom of a preheated crockpot. I usually turn mine on high then back to low when I'm all putting it in. Mix the soup, sour cream and all the spices together and taste, adjusting for your liking. Some days I need more paprika... some I need less. Depends on how snarky I am I think.  Pour well combined yummy sauce over the chicken in the crock and cover. Cook on High 4 hours or low 6-8 hours (until chicken is at 165). Serve over rice or noodles. Steamed carrots will be excellent with this meal.

For the freezer: Wrap frozen chicken breast in bacon and pack tightly into the bottom of a gallon sized zip lock bag. In another gallon bag combine Cream of chicken, sour cream, paprika (start with 1 table spoon first, taste and then add more to your liking), Garlic salt (again taste and see), and finally some pepper. Seal bag and mix well by squishing the bag many times. Make it all the same color. Taste and adjust to your families liking.

Store sauce and bacon wrapped chicken together in an additional freezer bag and label with this: Place chicken in the crockpot first, cover with sauce. Cook 4 hours on high, 6-8 on low. Serve with rice or pasta.

To see the other Stork Meals, click here.

Stork Meal 8: Sausage, Peppers, and Tatery Goodness

I was trying to think of a name for this epic meal of deliciousness, but I can't seem to find one that does it justice. And to call it Parika/Rosemary-EVOO-Kielbasa-Roasted-Red-Pepper-Potato-peperoncini-onion mix... just doesn't work. So, if you have any ideas... I'm all ears.

I actually found the original recipe on pinterest, but I never follow recipes. They are more like general guidelines. And this time, I'm glad I didn't follow it. Because in one pan I did exactly what the "recipe" said and in the other I did what I'm posting here.

And the score: pinterest zero, me epic win! ;)

(**I've made this meal many times now due to it's popularity among my household. I've begun to add anything and everything to the veggie mix with exceptional results! A cup of mushrooms, roasted red peppers AND fresh bell peppers, whatever I have fresh on hand that is in dire need of being cooked before I think it goes bad, Bam, I slap it in. Be brave and throw those bad boys in as extra color and flavor. You won't be disappointed.**)

Ingredients:
Polish Kielbasa (cut into slices)
4-5 red potatoes (1 inch cubes)
1 onion (sliced thin)
1-2 jars of roasted red peppers (diced)
       Alternately you could use 2-3 fresh bell peppers (pick something besides green)
2 tsps of rosemary (if you can, chop it up into smaller sticks ;))
3 tsps of smoked paprika
salt and pepper
extra virgin olive oil (EVOO)

AND, you need 1 jar of peperoncini peppers... or mild banana peppers but keep those in their jar until you serve!

To make the mix:
Mix sausage, potatoes, onion, red peppers, rosemary, smoked paprika, salt/pepper and EVOO all together in a large mixing bowl. Put the whole mix into a freezer bag and seal.

Write on the outside:
Defrost. Roast on 400 for 30-40 minutes. Top with peperoncinis and enjoy.

SOOO delish!



To see the other Stork Meals, click here.